Place potatoes in the bottom of the Instant Pot, cover with 1 cup water, cook on high for 14 minutes. Hit the "cancel" button, release the pressure and drain. Add back to the pot, add almond milk, ghee, and salt and mash. Stir in garlic oil. Use an immersion blender to get smooth if needed.
Preheat oven to 375° and grease a 13x9 or deep dish pie plate.
While the potatoes are cooking, make the meat mixture. Over medium heat, cook the garlic oil, carrots, green onions, salt and pepper for 5 minutes. Add the lamb and cook about 5 minutes, breaking up as needed, then drain the fat. Add in tomato puree, rosemary, thyme ,coconut aminos, and green beans. Cook another 5 minutes.
Pour into prepared pan, spreading as evenly as possible.
Top with potatoes and spread evenly.
Bake for 30 minutes.